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Recipe of the week: Ayurvedic ‘Jewish penicillin’ by Dr Rupy Aujla
The Week Recommends This nourishing broth has a great collection of spices and plenty of warming flavours
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Recipe of the week: pork knuckle ragù by Gennaro Contaldo
The Week Recommends Pork knuckle is ideal for slow cooking in ragù and can be served with fresh pasta or a green salad
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Recipe of the week: black bean and pork rib rice
The Week Recommends A classic combination that should be on everyone’s hit list
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Recipe of the week: carrot fritters with herby yoghurt by Tom Kerridge
The Week Recommends These crunchy fritters can be made with any root veg or courgettes
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Recipe of the week: tomato, bean and pasta soup
The Week Recommends This hearty, comforting dish can be served with a few croutons or some crusty bread
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Recipe of the week: apple frangipane
The Week Recommends This is an easy, versatile recipe that can be made with whatever fruit is available
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Recipe of the week: Clementine Sussex pond pudding by Olivia Potts
The Week Recommends The thin-skinned clementine makes a delightful alternative to the traditional lemon
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Recipe of the week: potato pancakes, smoked eel, poached eggs and horseradish
The Week Recommends Many of the components of these blini-like pancakes can be made in advance
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Recipe of the week: the assassin’s spaghetti by Nadia Caterina Munn
The Week Recommends This cult recipe from Puglia involves cooking pasta like risotto
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Recipe of the week: Jacob Kenedy’s tagliolini with butter and truffle
The Week Recommends This adaptation of a Piedmont favourite is served with a poached egg yolk on top
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Recipe of the week: hot anchovy and garlic sauce, roasted broccoli and walnuts
The Week Recommends This versatile dish works as a side, with toast for lunch or even tossed through pasta
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Recipe of the week: nankhatai (cardamom shortbread)
The Week Recommends Using ghee instead of butter enhances the irresistible flavour of these crumbly biscuits
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Recipe of the week: side of greens with crispy garlic
The Week Recommends This is a dish you can easily add to your weeknight dinners, say Yotam Ottolenghi and Noor Murad
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Recipe of the week: baked apples and pine nut crumble
The Week Recommends By cooking apples in a parcel, you get a sweet and syrupy sauce
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